Macaroni Salad
This easy Macaroni Salad recipe is loaded with fresh vegetables. Tossed in a creamy-sweet-tangy macaroni salad dressing made of mayo and sour cream.
Servings: 8
Calories: 359kcal
Ingredients
- 250 g Macaroni
- ¼ cup Sweet Pickle Relish
Macaroni Salad Dressing
- 1 cup Mayonaise
- 2 tbsp sour cream
- 1 tsp Yellow mustard or dijon mustard
- 1 tbsp Apple Cider Vinegar sub with white vinegar or lemon juice to taste
- 1 tbsp sugar sub with 2 tbsp condensed milk or to taste
- ½ tsp celery salt sub with sea salt, to taste
- ¼ tsp ground black pepper to taste
For the Vegetables
- ½ cup carrot small diced
- ⅓ cup celery chopped
- ⅓ cup red bell pepper seeded and chopped
- ⅓ cup green bell pepper seeded and chopped
- ⅓ cup yellow bell pepper seeded and chopped
- 3 tbsp red onion finely chopped
- 2 tsp parsley chopped, for garnish (optional)
Optional Add-inns/variations/substitutes
- Hard-boiled eggs, cheese, apple, pineapple, raisins
Instructions
- Cook the macaroni in salted boiling water (follow the instructions on the package). Set a timer to avoid overcooking. Prepare other ingredients while cooking the pasta. Drain and rinse with cold water. Drain well and transfer to a mixing bowl. Toss in with a bit of olive oil if making ahead to avoid drying out and clumping. Refrigerate until ready to use.
- Make the macaroni salad dressing. Mix all the ingredients in a small bowl until well blended. Refrigerate if making ahead or until ready to use.
- Add the chopped vegetables into the bowl of pasta and tossed in the mayo dressing. Garnish with chopped parsley.
- Best to serve chilled. Keep refrigerated.
Video
Notes
Make sure to rinse the macaroni with cold water, drain well and cool. Best if cold before tossing it in the mayo dressing. This will keep the macaroni from absorbing the mayonnaise. Toss in some olive oil if making ahead to avoid clumping and drying out.
For a thicker mayo dressing, adjust the ratio of the mayo with more sour cream and reduced the vinegar to 1 tsp.
Feel free to add or swap the vegetables with other optional add-ins like hard-boiled eggs, cheese, apple, pineapple, or raisins.
Storing:
Keep refrigerated. Refrigerate for up to 5 days.
Although, you can freeze the macaroni salad. I don't recommend freezing it. After thawing, the creaminess and texture changed dramatically.
Nutrition
Calories: 359kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 390mg | Potassium: 232mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3116IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 1mg